Old Fashioned Toasted Coconut Pie

         A Coconut Cream Pie with a thick and super creamy filling, is what this recipe is. This dessert is made easier by using a premade pie crust. Then the whole pie is topped with thick whipped cream and sprinkled with toasted coconut.

I grew up eating coconut cream pie. It was a highlight during the week for us. Yet, I am so baffled as to why so many people do not like coconut.

            This Coconut Cream pie is so delectable it is heavenly! Pie is such a pleasing treat. It is the comfort food of desserts.

Coconut Cream Pie is a dessert that you sit down to enjoy, not take it on the run like you do with cookies or bars. This pie has the perfect amount of sweetness and flavor.

Frequently Asked Questions:

            Should I toast the coconut first?

For the pie filling, no! You want the sweet and flaky coconut to give the flavor to this dessert. You could toast some coconut to sprinkle on the top of the whipped topping if you choose.

            How do you store this dessert?

The pie should remain covered and placed in the refrigerator when not eating. The pie will be good if sitting in the refrigerator for 3 days.

            Can I freeze the Coconut Cream Pie?

If you wrap the pie tightly in plastic wrap, then aluminum foil, or place the pie into an airtight container, you can freeze the pie for up to 3 months.

What do you need to make Old Fashioned Toasted Coconut Pie

            1 cup sweetened and shredded coconut flakes

            2 tbsp butter, unsalted

            ⅔ cup granulated sugar

            ½ cup flour

            1 ½ cups heavy whipping cream

            1 ½ cups whole milk

            2 large eggs

            1 tsp vanilla extract

            ⅛ tsp salt

            8 ounces Cool Whip, whipped topping

            1-9inch premade pie crust

How to make Old Fashioned Toasted Coconut Pie

FIRST STEP:

Preheat the oven to 350*

Place the pie crust on a cookie tray, center rack in oven

SECOND STEP:

Bake for 10 to 12 minutes, until golden brown

Remove from the oven and set aside to cool

In a large skillet, place the butter to melt

THIRD STEP:

When butter is melted add the coconut to get it just lightly toasted

After 3 to 5 minutes, remove the coconut and set it to the side to cool

FOURTH STEP:

In a large pot combine the flour, salt, sugar, milk and heavy whipping cream

Put the pot over medium high heat

FIFTH STEP:

Bring to a simmer, gradually stirring, until mix begins to thicken

Remove the pan from the heat and whisk in the vanilla

Crack both eggs into another bowl

SIXTH STEP:

Scoop ¼ cup of the mixture from pan into the eggs and begin to whisk quickly to avoid curdling

Add the egg mixture back into the pan  and whisk until combined

Mix in ¾ f the coconut

SEVENTH STEP:

Pour the filling into the baked pie shell and place in the refrigerator overnight.

Before serving, place the Cool Whip into a piping bag and decorate the pie top with dollops of whipped topping.

a)

b)

EIGHTH STEP:

Sprinkle lightly with toasted coconut over the dollops of whipped topping.

YUM!

Serve and enjoy!

YUM!

Old Fashioned Toasted Coconut Pie

Old Fashioned Toasted Coconut Pie

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup sweetened and shredded coconut flakes
  •             2 tbsp butter, unsalted
  •             ⅔ cup granulated sugar
  •             ½ cup flour
  •             1 ½ cups heavy whipping cream
  •             1 ½ cups whole milk
  •             2 large eggs
  •             1 tsp vanilla extract
  •             ⅛ tsp salt
  •             8 ounces Cool Whip, whipped topping
  •             1-9inch premade pie crust

Instructions

FIRST STEP:

Preheat the oven to 350*

Place the pie crust on a cookie tray, center rack in oven

SECOND STEP:

Bake for 10 to 12 minutes, until golden brown

Remove from the oven and set aside to cool

In a large skillet, place the butter to melt

THIRD STEP:

When butter is melted add the coconut to get it just lightly toasted

After 3 to 5 minutes, remove the coconut and set it to the side to cool

FOURTH STEP:

In a large pot combine the flour, salt, sugar, milk and heavy whipping cream

Put the pot over medium high heat

FIFTH STEP:

Bring to a simmer, gradually stirring, until mix begins to thicken

Remove the pan from the heat and whisk in the vanilla

Crack both eggs into another bowl

SIXTH STEP:

Scoop ¼ cup of the mixture from pan into the eggs and begin to whisk quickly to avoid curdling

Add the egg mixture back into the pan  and whisk until combined

Mix in ¾ f the coconut

SEVENTH STEP:

Pour the filling into the baked pie shell and place in the refrigerator overnight.

Before serving, place the Cool Whip into a piping bag and decorate the pie top with dollops of whipped topping.

EIGHTH STEP:

Sprinkle lightly with toasted coconut over the dollops of whipped topping.

Serve and enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 180mgSodium: 28mgCarbohydrates: 160gSugar: 18gProtein: 12g